Raspberry Cheesecake Rangoons
I debated with myself weather to post a Valentine’s Day-sy recipe. Every blog I look at has had red velvet this and bright pink that. While 99% of those recipes seemed amazing, I’m not really a red velvet, pink, or overly romantic kind of person. I am, however, a dessert person, so I decided any excuse to post a tasty dessert is a good one, so I’ll call this a Valentine’s themed dessert.
My next debate was over what to call these tasty little bundles. Dessert wontons? Fruity dumplings? Cheesecake rangoons? I’m pretty useless with the nuances between various fried Asian goodies, so I figured I’d just the pick one I think sounds the most fun and let someone tell me if I’m using it wrong.
I tried several different techniques for folding– the one written on the package turned out the best. Hopefully your wonton wrappers come with instructions, too! Based on the size of your wrapper and the way you decide to fold, you’ll need to play around with the amount of filling you add.
- ½ c whole raspberries (firmly packed)
- 1 tbsp lemon juice
- 1 tbsp sugar
- ¼ tsp cornstarch
- splash water
- ½ c low fat cream cheese
- ⅓ c powdered sugar
- ½ tsp vanilla
- nonstick spray
- additional sugar for dusting
- Preheat oven to 350° F.
- Add raspberries, lemon juice, and sugar to a small sauce pan over medium heat. Stir and mash berries lightly. Bring to boil while continuing– raspberries should begin to break apart and become a sauce.
- Microwave cream cheese for approximately 30 seconds until soft. Add powdered sugar and vanilla. Mix until well combined.
- Boil raspberry sauce until all berries have been reduced to liquid and sauce begins to thicken. If you get impatient, add cornstarch to a splash of cold water and stir into raspberries. Heat an additional minute or two and set aside to thicken and cool.
- Add a dollop of cream cheese and raspberries to the center of each wonton wrapper. Wet edges with water and fold using desired method. May need more or fewer wrappers.
- Place rangoons on baking sheet. Spritz tops with nonstick spray to encourage browning and sprinkle a small amount of sugar on each.
- Bake for 8-10 minutes until slightly browned and crispy. If your rangoons are overstuffed, some may start losing filling before being done.